Characterization of Confectionery Spreadable Creams Based on Roasted Sunflower Kernels and Cocoa or Carob Powder

Emil Racolta, Sevastita Muste, Andruta Elena Muresan, Crina Carmen Muresan, Monica Maria Bota, Vlad Muresan



Spreadable creams are solid-oil suspensions, a mix of fats represents the oil phase, the dispersed phase consisting usually of sugar, cocoa powder, milled and roasted nuts, dried milk and whey. For improving the viscosity of the final product emulsifiers are used, most common being lecithin and mono and diglycerides.

The present paper refers to a spreadable confectionery product group, creamy, proper to be eaten as it is, as well as spread on a bread slice or as a filling for cookies or chocolate cream.

According to this work, the following ingredients were used: roasted sunflower kernels, sugar, palm oil, cocoa or carob powder and lecithin. The obtained product can be consumed also by persons who suffer from allergies, due the fact that sunflower seeds were replacing the peanuts or almond, the ingredients known as allergens and which are usually used in the technological process of obtaining these creams.

The purpose of this study was to characterize the obtaining confectionery spreadable creams based on sunflower kernels, cocoa or carob powder. It was determined the chemical composition of the prototypes obtained, a spreadable cream having no cocoa or carob, one with cocoa and one with carob powder. The antioxidant capacity and total phenolic content of the obtained samples were also assessed.


spreadable cream, sunflower-seed, carob, antioxidant capacity, phenolic compounds.

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